- Temperature Control: Monitoring is required. Gauges are noted. Internal monitoring of cooked food items discussed.
- Manual Dishwashing: 4 Step Method reviewed. (ie: wash/rinse/sanitize) Sign posted. Chlorine sanitizer tested. Ok.
Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. (ie: 3-4 hour intervals) Items are to be air dried and stored in a sanitary manner.
-> Wiping cloth storage reviewed. Ok. Cloths, used on food contact surfaces, are to be kept stored in a sanitizer at all times. Too many cloths noted. Removed.
- Food Storage: Refer to Violation Notes. Keep food safe: Use food-grade containers. Use containers with tight-fitting lids. Keep food covered. Do not use garbage bags for food storage because of the chemicals in the garbage bags.
- Chemical storage: Ok.
- Sanitary Facilities: Ok. Single use towels noted at all handsinks.
- Staff hygiene: Discussed. Wash hands: Before handling food. After using the toilet. When hands are dirty. After touching soiled items such as dirty plates or garbage.
- Sanitation: Cleaning of "hard to reach" areas (ie: behind freezer, behind/around cooking equipment, shelves, etc.) are to be conducted routinely.
- Ice bin cleaning and disinfection discussed. To be conducted during shut down.
- Meat slicer cleaning and disinfection discussed.
- Sushi Safety discussed. Made daily. Refrigerated holding.
- Garbage,Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring required. As discussed, Sanitation is part of an effective rodent control program.
- Food Safe trained staff on site.
- Food Safety Plan and Sanitation Plan is to be kept on site for review. Generic template posted.
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